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Name: Pumpkin-spice Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 cup Unsalted butter soften; 1 cup dark-brown sugar firmly packed; 1 cup sugar; 3 large eggs; 1/2 cup Buttermilk; 1 cup canned pumpkin; 1 teaspoon Vanilla extract; 2 cups All purpose flour; 2 teaspoons Baking powder; 1 teaspoon Baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon fresh ground nutmeg

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INGREDIENTS

3/4 cup Unsalted butter ; soften
1 cup dark-brown sugar ; firmly packed
1 cup sugar
3 large eggs
1/2 cup Buttermilk
1 cup canned pumpkin
1 teaspoon Vanilla extract
2 cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg

Servings

INSTRUCTIONS

Combine flour, baking powder, baking soda, cinnamon and nutmeg and stir into batter in thirds- alternating with buttermilk mixture until smooth. Pour batter into prepared pans. Bake until cakes test clean- about 25 minutes. Cool on wire racks. Also makes about 12 mini layres (4 ox ramekins) or 15 jumbo muffin- size cakes.

Citrus glaze: For a pumplinlike color, combine1 1/4 cups confectioners' sugar with 3 tablespoons lemon juice and tint with orange food coloring. Drizzle over cake with a spoon.

Vanilla glaze: This sweet classic combines 1 1/2 cup confectioners' sugar with 3 tablespoons water and 1/2 teaspoon vanilla. Drizzle over cake.

Sugar toppings: After cakes have been brushed lightly with corn syrup, they can be sprinkled with pumpkin-colored sparkling sugar.

NOTES

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Pumpkin-spice Cakes

3/4 cup Unsalted butter soften
1 cup dark-brown sugar firmly packed
1 cup sugar
3 large eggs
1/2 cup Buttermilk
1 cup canned pumpkin
1 teaspoon Vanilla extract
2 cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg

Heat oven to 350 degrees F.  Butter and flour 2 Bundlette pans (6 cup capacity); set aside.  Beat the butter in a large bowl, using a mixer set on medium speed until fluffy. Beat in the sugars and eggs, one at a time until smooth.  Set aside.  Combine buttermilk, pumpkin and vanilla and set aside.
Combine flour, baking powder, baking soda, cinnamon and nutmeg and stir into batter in thirds- alternating with buttermilk mixture until smooth.  Pour batter into prepared pans.  Bake until cakes test clean- about 25 minutes.   Cool on wire racks.  Also makes about 12 mini layres (4 ox ramekins) or 15 jumbo muffin- size cakes.

Citrus glaze: For a pumplinlike color, combine1 1/4 cups confectioners' sugar with 3 tablespoons lemon juice and tint with orange food coloring. Drizzle over cake with a spoon.
Vanilla glaze: This sweet classic combines 1 1/2 cup confectioners' sugar with 3 tablespoons water and 1/2 teaspoon vanilla. Drizzle over cake.
Sugar toppings: After cakes have been brushed lightly with corn syrup, they can be sprinkled with pumpkin-colored sparkling sugar.

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Nutrition

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Serving Size: 1 Serving (1952g)
Recipe Makes: 1 Servings

Calories: 4445
Calories from Fat: 1962 (44%)

Amt Per Serving		% DV

	Total Fat 218g	291 %
	Saturated Fat 112.4g	562 %
	Monounsaturated Fat 65.1g
	Polyunsanturated Fat 17.1g
Cholesterol 3543.8mg		1090 %
Sodium 3810.8mg		131 %
Potassium 2619.4mg		69 %
Total Carbohydrate 502.6g		148 %
	Dietary Fiber 33.7g	135 %
	Sugars, other 468.8g
Protein 133.5g		191 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4445

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